“The perfect icing for my Chocolate Espresso Brownies. Quick and easy to prepare. For the espresso powder I use Nescafe Clasico Instant Coffee. And for the buttermilk I use 1 tablespoon of white vinegar to 1 cup of milk. The best when you need a big chocolate fix...”
READY IN:
5mins
YIELD:
1 jellyroll pan
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium pot, combine butter, buttermilk, cocoa and espresso powder; bring to a boil. Add confectioners sugar and vanilla, mixing until smooth. Pour over warm Chocolate Espresso Icing.

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